Large apple cinnamon nut bread

Apple Cinnamon Nut Bread

I adapted this recipe from a great banana-nut bread recipe I have.

--Chef Chip

Yield: one person!

Featured Ingredients

Saigon cinnamon, Cinnamomum loureiroi, is our most popular cinnamon by far, and we are consistently proud of its freshness and incredibly... Size Options
$7.49 Glass jar, 1/2 cup (wt. 2.0 oz)
Madagascar produces most of the vanilla sold commercially, and consequently is the quintessential, familiar vanilla flavor for most... Size Options
$44.99 Bottle, 8 fluid oz

Apple Cinnamon Nut Bread Recipe

  • 2 Cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Cinnamon
  • 1/2 Cup Walnuts
  • 2 Cups Cooking Apples
  • 1/2 Cup Unsalted Butter, softened
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 Cup Milk
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Preparation Instructions

Preheat oven to 350.

I have found that if the batter mixes too long after adding in the flour mixture, the final product of the baked bread isn’t as light and toothsome. It can become dense, doesn’t rise well and is a little chewy/tough. So, get your dry ingredients ready ahead of time so they can all be added in rapidly with minimal mixing time.

Sift together flour, salt, baking powder, baking soda, and cinnamon. Set aside.

Chop walnuts into small pieces and set aside.
Peel, core and slice the apples into quarters. Slice each quarter into ¼-inch thick squares. Set aside.

Cream butter and sugar on ½ of full mixing speed. Add in eggs and beat on ¾ speed until mixture fluffs up. Use a rubber spatula to catch the unmixed sides and bottom and push in to beaters.

Turn mixer speed down to 2 or 3 and immediately add in half of flour mixture, then the milk and then the remaining flour mixture. Use the rubber spatula in the same way.

Wasting no time, add in apples and then walnuts.

Pour right into one non-stick loaf pan and bake for 1 hour. (If using a regular loaf pan, butter and flour the bottom and sides ahead of time.)

Test with a toothpick down the center for doneness.

Yield: one person!

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Rita M.

I doubled the cinnamon and added about 1/4 tsp. nutmeg. Next time I may add a little clove. Also, I made muffins rather than a loaf. 350 for 18 - 20 mins.


Came out great and the tips on not mixing the batter too long really helped the loaf to be light and fluffy. Mine had to bake for 1 hour 13 mins because I was using a 'Pyrex' loaf pan. One problem... I forgot to add the vanilla because it wasn't in the instructions... still tasted good though. Thanks!





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